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Senegalese Peanut Stew with Spinach and Sweet Potatoes Recipe

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This recipe for Senegalese Peanut Stew with Spinach and Sweet Potatoes is from Good Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
hHalf Recipe
Whole Recipe1spray cooking spray
1 onion
1 medium green pepper(s), cored and roughly chopped
1/2 pound(s) uncooked sweet potatoes, or yams peeled and chopped into 1/2-inch cubes
1 med carrot
2 carrot(s), peeled and thinly sliced
1 clove garlic
2 clove garlic cloves, minced
2 Tbsp ginger root, fresh, minced
1/2 tsp ground cloves
1/2 tsp salt
1/4 tsp cayenne pepper
4 cup(s) vegetable (or chicken) broth, reduced-sodium
6 Tbsp peanut butter, natural, creamy-variety
4 cups fresh spinach
Directions:
Directions:
Saute onion and then add bell pepper; until softened, about 3 minutes.
Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.
Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.
Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.
Add the spinach; cook, stirring occasionally, for 10 minutes. Yields about 1 2/3 cups per serving.

Notes
Keep the heat low as the soup simmers so the peanut butter doesn't break (that is, in culinary terms, "doesn't fall out of suspension" or separate).

 

 

 

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